John Myers
Ingredients for 4 servings:
- 200 g acacia honey
- 3 sprigs rosemary
- 600 g natural yogurt, 3.5% fat
- 1 tbsp lemon juice
- 150 g walnut kernels
Instructions
Working time approx. 20 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 20 minutes
Bring the honey to a boil with two finely plucked rosemary sprigs, remove from the heat, and let cool. Mix the yogurt with 70g of rosemary honey and lemon juice and freeze in an ice cream maker. If you don’t have an ice cream maker, you can place the yogurt in a bowl in the freezer for 4-5 hours. Important: Stir well every 30 minutes so that the yogurt mixture freezes but remains creamy. Roast the walnuts in a dry pan, add the remaining rosemary honey, bring to a boil once, and then let cool. Ladle the yogurt ice cream into bowls, sprinkle with honey nuts, and garnish with rosemary, if desired.
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